If you’re on the keto diet and missing your favorite desserts, you’re in for a treat. This keto lemon cheesecake recipe is about to become your new go-to when you’re craving something sweet.
It’s a no-bake recipe that comes together in just a few minutes, making it perfect for those busy days when you want something delicious but don’t have hours to spend in the kitchen.
The creamy texture and bright lemon flavor will remind you of traditional cheesecake, but without all the carbs. This recipe uses a few simple ingredients that you might already have in your kitchen, especially if you’re following a keto diet.
The best part? You can make it in the microwave, which means no need to heat up your kitchen or deal with a water bath like traditional cheesecake recipes.
👍 Why You’ll Love This Recipe
Easy to make: This keto lemon cheesecake is super simple to prepare. You don’t need any special cooking skills or fancy equipment. All you have to do is mix the ingredients, microwave, and chill.
It’s perfect for those days when you want a tasty dessert but don’t have the energy for a complicated recipe.
Quick preparation: Unlike traditional cheesecake that can take hours to bake and cool, this recipe comes together in just a few minutes. The actual cooking time in the microwave is only about a minute per serving.
Delicious flavor: The combination of tangy lemon and creamy cheesecake is a classic for a reason. This recipe captures that delicious flavor perfectly.
The lemon adds a refreshing zing that balances out the richness of the cream cheese, creating a dessert that’s both satisfying and not too heavy.
✨ Recipe Ingredients
- 5 oz Cream Cheese
- 1 Egg (large)
- 1 1/2 tablespoons Powdered Sweetener (I recommend using this sweetener-Amazon link)
- 1/2 teaspoon Lemon Juice
- 1/2 teaspoon Pure Vanilla Extract (I recommend this vanilla – Amazon link)
- 1 teaspoon Lemon Zest
👨🍳 How To Make
Follow this easy recipe:
Step 1
Mix all the ingredients in a bowl until well combined.
Step 2
Grease 2 ramekins with melted butter.
Step 3
Divide the batter between the two ramekins and microwave them (one at a time) for 60-70 seconds until the tops are glossy. The center should remain slightly jiggly.
Step 4
Cool for 15 minutes, then place in the refrigerator for at least 40 minutes. Then you can serve and enjoy!
💡Tips
1. Bring Ingredients to Room Temperature
For the smoothest, creamiest cheesecake, make sure your cream cheese and egg are at room temperature before you start mixing. Cold cream cheese can lead to lumps in your batter, while a cold egg might not incorporate as well.
Take these ingredients out of the fridge about 30 minutes before you plan to start cooking.
2. Don’t Skip the Chilling Time
It might be tempting to dig in right away, but allowing your cheesecake to cool and then chill in the refrigerator is important for achieving the right texture. The cooling process allows the cheesecake to set properly, and the chilling time helps develop the flavors.
If you’re in a hurry, you could put the cheesecake in the freezer for about 20 minutes instead of the fridge, but be careful not to forget about it and let it freeze solid.
You’ll Love These Recipes Too
Check out these recipes too:
Keto 1 Minute Mug Cheesecake
Ingredients
- 5 oz Cream Cheese
- 1 Egg large
- 1 1/2 tablespoons Powdered Sweetener (I recommend using this sweetener-Amazon link)
- 1/2 teaspoon Lemon Juice
- 1/2 teaspoon Pure Vanilla Extract (I recommend this vanilla – Amazon link)
- 1 teaspoon Lemon Zest
Instructions
- Mix all the ingredients in a bowl until well combined.
- Grease 2 ramekins with melted butter.
- Divide the batter between the two ramekins and microwave them (one at a time) for 60-70 seconds until the tops are glossy. The center should remain slightly jiggly.
- Cool for 15 minutes, then place in the refrigerator for at least 40 minutes. Then you can serve and enjoy!
